Cinnamon Bun Ice Cream - NO Machine!!

** Recipe from Kevin & Amanda **


* 2 c. heavy cream
* 1 (14 oz.) sweetened condensed milk
* 3 Tbl. butter, melted
* 1/2 tsp. ground cinnamon
* 1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.  Pour into a 2-qt. container and cover. Freeze 6 hrs. or until firm. Store in freezer.

Un-Fried Ice Cream

** Recipe from Recipe Addiction **

 

* 1 gallon vanilla ice cream (might not need the whole gallon)

* 1 c. butter

* 1 1/2 c. brown sugar

* 1 c. shredded coconut

* 1/4 tsp. cinnamon

* 1 (8 oz.) pkg. sliced almonds

* 3 1/2 c. crushed Rice Chex

Crush cereal in food processor or in a plastic bag.  Remove your ice cream from freezer.  Can either slice it in the container and scoop it out, or squeeze the whole container on to a cutting board and slice it that way.  Melt butter and sugar together over medium heat and bring to a boil. Boil mixture for 1 min. Remove from heat & immediately add coconut, almonds, cereal & cinnamon. Press half of mixture into a 9x13" pan. (Glass works best if you have it.)  Cover mixture with the sliced ice cream and smooth over the edges so it covers the entire mixture. Cover the ice cream with the rest of the coconut mixture. Cover with saran wrap and then tin foil to prevent freezer burn and freeze. Serve once it has had some time to harden up.

Oreo Ice Cream Cake

** Recipe from I heart nap time **

* 2 rows of Oreo's
* 1/4 c. melted butter
* 2 boxes of ice cream sandwiches
* 1 jar of hershey's hot fudge
* 1 container of cool whip

Smash Oreo's in a zip lock bag and pour into bottom of 9x13" pan. Drizzle butter on top and mix with a fork. Next, layer your ice cream sandwiches on top. Spread the hot fudge on top and stick in freezer for about 20 min. Spread cool whip on top and layer with extra oreo crumbs.

Pat's Favorite Oreo Ice Cream Bars

** Recipe from The Neelys & Kraft **

* 20 OREO Cookies, chopped (about 2 c.)

* 3 Tbl. butter, melted

* 4 c. butter pecan ice cream, softened

* 1/2 c. caramel ice cream topping

* 1-1/2 c. thawed whipped topping

* 1/3 c. cocktail peanuts, chopped

COMBINE cookie pieces and butter until well blended. Press onto bottom of 9" square pan. SPREAD ice cream carefully over crust; drizzle with ice cream topping. Cover with whipped topping and nuts. FREEZE 3 hours or until firm.